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Preheat grill. Season chicken breasts liberally. Cook on preheated oiled grill until just done (about 20 minutes).
Remove chicken to a platter and keep warm.
Whisk Parmesan into dressing. In a large bowl, toss greens with three-quarters of dressing. Set aside remaining dressing. Divide greens among four dinner plates.
Slice chicken and place over greens. Scatter tomato wedges over salad and drizzle with remaining dressing.
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